Cranberry Sausage Cocktail Meatballs Recipe

A flavorful appetizer meatballs, baked then kept warm in the slow cooker. If you need something quicker, combine your own favorite frozen meatballs with the sauce ingredients, then cook on HIGH in the slow cooker for about 2 hours.

How to make it

In a large bowl, combine sausage and beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan. Heat oven to 300°.

While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan, cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to Crockpot and keep on LOW for serving.